Chicken Chile (Tomato-Based Sauce)

10 lbs. freshly picked organic tomatoes, washed and pureed
3 1/2 chicken breasts
3 organic, homegrown jalapenos
5 organic, homegrown cloves of garlic
1 lg. yellow onion
sea salt
black pepper

Pour pureed tomatoes in large pot and put on stove to boil. Add salt and chicken breasts. Put onions, garlic, jalapenos in blender/food processor and chop; add to tomatoes. Salt, pepper, and simmer for hours (until tomatoes have thickened and chicken falls apart on its own).

Serve with freshly cooked pinto beans, Spanish rice and freshly cooked tortillas.

**This is a family favorite; I think all of us would be perfectly happy to eat this meal daily. Donovan grew up eating this meal (his mom cooks it just a little differently; she is the one who taught me how to make it).

Spanish Rice

1 c. washed rice (or quinoa, or wild rice, or brown rice*)
1/2 lg. onion, chopped
2 cloves garlic. minced
vegetable oil
stewed tomatoes (about a 14.5 oz. can)
water
sea salt

In pot (with tight fitting lid) heat vegetable oil over med-high heat. Add onions, garlic, and rice and stir continuously until rice is golden. Add stewed tomatoes and water. Salt, stir and cover; simmer over low heat until cooked.

*Follow liquid and time cooking requirements for whatever grain you are cooking.